Ingredients
The following ingredients have 12 Servings
- 250 g Arnott's dark chocolate Tim Tams crushed
- 1/2 cup desiccated coconut
- 100 g butter melted
- 500 g cream cheese brought to room temperature
- 1 cup icing sugar
- 200 ml double cream
- 1/2 cup salted caramel
- 115 g dark chocolate chopped
- 1/3 cup double cream
- 1 tsp butter
- 3 Arnott's Tim Tams crushed
Instruction
- To make the base - In a food processor, finely crush the Tim Tams. Add coconut and melted butter and pulse until combined. Press the biscuit mixture into a 23cm round spring form cake tin and put in the fridge to set.
- To make the filling - Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth. Add in the double cream and beating until smooth and creamy. Pour the salted caramel over the top and use a skewer or chopstick to gently swirl through the cheesecake. Pour onto the cooled biscuit base and put in the fridge to set for at least 3 hours,
- To make the ganache - Bring the cream and butter to boil in a small saucepan over medium heat. Pour the hot cream mixture over the chocolate and stir until smooth and glossy. Pour the ganache over the cheesecake and return it to the fridge to set.
- To serve, release the cheesecake from it’s springform pan and serve on a cake stand or nice plate. It is best served at room temperature. Drizzle the remaining ½ cup of salted caramel over the top of the cheesecake, allowing it to drip over the edges, and finish off with some crushed Tim Tam shards.
